Nothing too fancy, just great people and great conversation, and maybe a few great mimosas as well.
And unfortunately (and luckily for me, fortunately), I always like to test out new recipes when I have people over. This time I found two recipes on the domestic queen’s (Martha Stewart) website and decided that they would be perfect for our little gathering.
So, goat cheese quiche with a hash brown crust and clementine vanilla quick bread it was!
I am a sucker for quiches, though till now I hadn’t found a recipe that I really enjoyed making at home. Actually, I take that back. I don’t generally make egg based dishes at home. I love them, but Paul doesn’t. Since he was away at work yesterday, I took this as my chance to make a great quiche and surround myself with people who would enjoy it.
Getting to use my new favorite kitchen accessory: a springform pan, was a bonus. And adding in some veggies to the recipe gave the quiche amazing flavor and an extra kick of healthiness.
The quiche – delicious. The quick bread – delicious.
I’m pretty sure these two recipes will be going on my permanent holiday brunch recipe list. Recipes that look and taste fancy, but are easy to make are always a hit with me!
Goat Cheese Quiche with Hash Brown Crust (adapted from Martha Stewart) – serves 8
2 tablespoons butter, softened, plus more for pan
1 package (1 lb) frozen hash brown potatoes, thawed
10 large eggs
Sea salt and ground pepper
1 teaspoon olive oil
half of one yellow onion, diced
1 red bell pepper, diced
1 cup baby spinach
1 1/2 cups reduced-fat sour cream
1 package (4 oz) soft goat cheese, room temperature
4 scallions, thinly sliced
Preheat oven to 375˚F.
Brush a 9-by-2 1/2-inch springform pan with butter, and line the sides of the pan with strips of parchment paper (same height as pan); brush paper with butter.
Squeeze excess moisture from thawed hash browns. Mix hash browns in a bowl with butter, 1 egg, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Press into bottom and up sides of prepared pan, using a moistened dry measuring cup. Place on a rimmed baking sheet; bake for 15 to 20 minutes, until the edges start to turn slightly golden brown.
Saute the onion in a pan with the olive oil for about 2 minutes, then add the red pepper and saute for another minute, then add the baby spinach and saute for 2-3 minutes until the spinach is wilted. Remove from heat and set aside.
In a large bowl, whisk sour cream, goat cheese, 1 1/2 teaspoons sea salt, and 1/4 teaspoon pepper until well combined; whisk in 9 remaining eggs. Then stir in the red pepper-spinach mixture.
Pour the egg mixture into the hash brown crust, and sprinkle the top with scallions. Bake until the quiche is set, 45 to 50 minutes. Tap the side of the pan, if the sides of the quiche are set and the middle is slightly jiggly, the quiche is done.
Unmold quiche, and peel off parchment paper before serving.
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